Ingredients:
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas - slice
Method:
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.
Cake flour is not SR flour and has no baking powder added. Cake flour is good for butter cake and gives it a lighter texture. Buy Prima Cake Flour from NTUC.
ReplyDeleteHappy baking.
If you use Self Raising flour - omit the baking powder but add in the Bicarbonate of Soda.
ReplyDeleteI've been searching high and low for the best banana cake recipe and this had ended my journey.I've received compliments and some even wanted the recipe too :).This is definitely a keeper. Thanks!
ReplyDeleteHi aunty yochana! Let me start by saying this cake was gobbled up in less than a day, and everyone loved it.
ReplyDeleteHowever, I encountered a few problems. It took like 1 hour 10 mins to bake, and the top became quite "crusty" and dark...luckily I tented it with tin foil in the middle of the baking process....
I used an 8 inch ROUND pan...did u use a round pan or a square pan?Or should I use a 9 inch round pan??
Thank you
amrita,
ReplyDeleteIt's good that you are learning the character of your oven. Adding extra time to baking process is quite normal and what you did is correct, when the top gets too dark, tent it with an aluminium foil.
From my photo, you'll see that I'm using a round pan and it's 8".
rgds.
I think my pan might not be 8 inches, it looks unusually small. Think I bought the wrong one. Im gonna bake this again in a 9 inch pan. Even my cousin who hates bananas gobbled 3 slices.
ReplyDeleteHi Yochana, This is naatsya. I tried this recipe and I want to tell you that it is really nice. I eat a lot of it myself that I had to bake another one the next day to share with other family members and friends.
ReplyDeleteThank you so much.
naatsya,
ReplyDeleteI'm glad you like it. Cheers...
rgds.
Hi Yochana, this is Jestina. A good friend of mine, Alice, shared your blog with me. I luv all your bakes! I did your banana cake 2 days ago and it still taste very good today. I did 2 recipes to share it with my family and colleagues. All of them loved it very much. Thanks for sharing!
ReplyDeleteHi Yochana
ReplyDeleteThanks so much for sharing this recipe. The banana cake was really yummy and it was gone almost immediately!It is definitely a keeper.
Sandra
Glad you like it Sandra.
ReplyDeletergds
Aunty Lucy, can I use this recipe to make mini cupcakes? I am going to make them for my sons' cell group meeting. Please advise the baking time.
ReplyDeleteThank you very much
God Bless,
Kellie (I-Kitchen)
Yes kellie,
ReplyDeleteYou can use this recipe for cupcakes.
Take care,
rgds
hi aunty. would like to know which type of bananas should i use to get the very speckled look on the inside of the cake? i always ended up with the unspeckled look whenever i make banana cakes. thank you.
ReplyDeleteHi anonymous.
ReplyDeleteUse Del Monte bananas or Pissang Tali.
rgds
Hi Aunty Yochana,
ReplyDeleteI am amazed at your skill and your blog has inspired me to create my own blog and have started to bake too. do you mind if I have a link to your blog in mine?
I'm just starting out and main aim is to document family recipes.
My blog is at xxtlhxx.wordpress.com
Thanks and cheers
L Hong
Hi L Hong
ReplyDeleteYou're most welcome to link me to your blog. Congratulations on your new blog.
rgds
Hihi
ReplyDeletejust wld like to chk wif u...the last part when we add in the bicarbonate of soda,, flour etc?? Are we suppose to beat it wif low speed or can use fold in method??
Thanx!! Loves yr blog....
Hi anonymous,
ReplyDeleteBoth ways are acceptable. If you use a spatula to fold in, fold gently from the bottom to the top and if you use the mixer to mix, low speed only and mix till just combined only then one or two stir with your spatula.
rgds
hihi yochana
ReplyDeleteWanna chk where can i get those extra big egges for this receipe??
Hi anonymous,
ReplyDeletedon't worry, knock the eggs into the bowl, lightly beat it and weigh bout about 65 gm. for each eggs and for this recipe which states 2 eggs, weigh 130 gm.
rgds
Dear Aunty Yochana
ReplyDeleteI did the banana cake, everythings was fine just that my family commented it got a bitter taste after eating and strong banana flavour..is that caused by the banana essence and can I omit that?
Hope to hear from u soon~
Love
wingigi
Hi wingigi,
ReplyDeleteO.K. you can cut down the banana essence to 1/4 tsp. though I feel that the bitter taste has nothing to do with the small amount of banana essence. I have cut down the bicarbonate of soda to 1/2 tsp. It could be due to that that gives a bitter aftertaste. Try again..shouldn't be a problem now.
rgds
dear aunty yochana
ReplyDeleteI tried baking the banana cake and I must thanx u for that cos my family loves it, the only negative point feedback that i got was the texture of the cake are not firm enuff, it got a dry and loose texture..just wondered did i add too little bicarbonate of soda or did i fold too much?
Enjoy yr weekend =P
Love....
Jasmine
Hi Aunty Lucy, can i substitude the whip cream with fresh milk instead?
ReplyDeleteRgds & thanx
gossiping
Hi Aunty, I have 1 more question here..Can i use Sponge mix flour instead of cake flour? If can, when do i add in the mashed bananas?
ReplyDeletergds
gossiping
Hi gossiping,
ReplyDeleteno you can't use sponge mix flour for this cake unless you omit the sugar and other acting agent.
Sponge mix flour consists of sugar and some baking agent inside.
rgds
Hi gossipping,
ReplyDeleteyes, you can substitude the whip cream with fresh milk
rgds
Thanks for the tip, Aunty Lucy :)
ReplyDeleteRgds
Gossiping
hi aunty yochana, your banana cake looks gorgeous! how do i modify the recipe, such that the batter fits a 10 inch baking pan perfectly? christine :)
ReplyDeleteHI Christine,
ReplyDeleteyou can make 1 3/4 of the recipe.
rgds
oh okay, thanks! so the oven temperature remains the same? is it okay if i cover the whole surface of the cake with overlapping banana slices; will they burn? thanks again! you rock my socks :)
ReplyDeleteoh okay, thanks a lot! so the oven temperature remains the same? will the banana slices burn if i intend to cover the whole open surface area of the cake with them? christine :) you rock my socks!
ReplyDeleteHi Christine.
ReplyDeleteNo the bananas will not get burn.
rgds
dear aunty yochana,
ReplyDeletei tried making this cake today=)marvelous texture!! thank you for the recipe.
regards,
Ning
Dear Aunty yochana,
ReplyDeletei m new in baking cake, and would like to try this banana cake..just some questions....
- the banana must be ripe or very ripe?
- the oven heating element, use top & bottom or bottom only?
Thank you for sharing
Jas
Hi Jas,
ReplyDeleteFor banana cake, the more ripe the bananas the better but if your bananas are soft enough to mash, it will work as well.
As for oven heat, always use top and bottom heat for cakes.
rgds
Hi Yochana
ReplyDeleteYour recipe looks fab, but I have 1 question.Do I have to use baking soda?
Hi Dee,
ReplyDeleteBaking soda works well with bananas but if you don't have it in hand, just omit lah. Should be O.K.
rgds
Hi Aunty Yochana!
ReplyDeleteCan i substitute the whipping cream with yogurt?
Thanks!
hi sweet tooth
ReplyDeleteI think you can sub with yoghurt. Shouldn't be a problem.
rgds
thank you!
ReplyDeleteHi Yochana,
ReplyDeleteI tried baking the banana cake today, it taste delicious, however, the texture is quite loose and dry. I can't get a nice slice. I got quite alot of loose crumbs dropping off.
What is the problem?
Thanks.
Regards
Cindy
Hi cindy,
ReplyDeletemmm..it shouldn't happen tho.. It's either overbaked that caused the dryness or your eggs are too small.
rgds
Hi Yochana,
ReplyDeleteThank for the reply. Will try again when i next have banana.
Regards
Cindy
Hi Aunty,
ReplyDeletecan i omit the banana essence or can i use vanilla essence if i don't have banana essence?
-Jess
Hi Jess,
ReplyDeleteYes you can omit the banana essence and sub for vanilla essence.
rgds
Hello Aunty Yochana,
ReplyDeleteI told my mum about the recipe and she baked that banana cake and she thinks its great! But the texture is a bit like 'yam', why is it so?
Hope you can give me an answer :)
Rgds,
Marcus
Hi Marcus.
ReplyDeleteyour batter is too wet so it looks like yam...dense you mean...
rgds
Hi madam
ReplyDeleteI tried this banana cake today, but was a bit disappointed with the results :
1) It cracked on the top part of
the cake.
2) The texture crumbly and a bit
dry.
I measured according to yr recipe but I took more than 1 hr to bake the cake as the center portion was still wet after 45 mins of baketime. so sad ...!
Catherine
Hi mscake,
ReplyDeletelooks like your oven's temperature is hotter than a normal oven and thus the cake is cracked on top. You can cover the cake with an aluminium foil when the top is golden. Some ppl wrapped the tin with some wet towel to prevent the sides from getting brown too much. You can buy from Sun Lik the strips (like a silver cloth) to wrap around the tin to prevent the cake from overbaking.
Aunty yochana,thanks for your excellent recipe. I baked it on May Day and my relatives enjoyed it tremendously. I had to bake it for about 80 minutes because i used 1.5 times of your recipe. Also baked it with some cinnamon. I also had some problem with the cracking of top of the cake but this was quickly resolved with lowering of oven temperature to 160degrees. Otherwise it was a beautiful cake.
ReplyDeleteHi Yochana,
ReplyDeletecan i use Hong Kong Flour? Is Hong Kong Flour the same as cake flour just that it is finer than cake flour? Not too sure what is the difference?
Rachel
Yes Rachael,
ReplyDeleteYou can use Hong Kong flour. No problem at all.
rgds
Yochana,
ReplyDeleteis 50g milk equivalent to 50ml?
Jane
Hi jane,
ReplyDeleteYes, they are the same.
rgds
Hi Yochana,
ReplyDeletecan i use 250g butter because will like a more buttery taste, but will that affect the cake? or can u suggest what other ingredients i might need to increase in proportion as well so that the cake will turn out well?
Jane
Hi Jane,
ReplyDeleteTry adding 200 gm. first. You can add to 250 gm. but your cake will turn out very oily and might sink a little.
Rgds.
Hi Yochana,
ReplyDeleteI tried to bake the cake, but it turn out very dense and it does not have the banana cake "look", as it does not have the speckled appearance and the banana tasted a bit rubbery.(i used del monte)
Really dunno what went wrong, can you advise?
Thank you.
Rachel
Hi Rachael,
ReplyDeleteMmm...that's wierd. My del monte bananas has never failed me. They produced the lovely speckle in the banana cakes. This cake is very easy to make and it's not supposed to be dense.
rgds
Hi Yochana,
ReplyDeleteThanks for your reply.
Actually i substituted the butter with planta margarine...could this be the reason?
Also when i added the egg, the mixture curdle...is this also where the problem lies for the dense outcome>
Rachel
Hi Yochana,
ReplyDeleteCould it be becos i used margarine in place of the butter?
Also for the cause of the dense outcome, could it be becos when i added the egg, the mixture curdle..
Puzzled girl,
Rachel
Hi Rachael,
ReplyDeleteI don't think the problem is the margarine.
Make sure you cream the butter with sugar till pale white but do not over beat till butter melts.
When the mixture curdles, just add in some flour and still it will bind the eggs and becomes smooth again.
rgds
Hi Aunty Yochana,
ReplyDeleteDo you know why my banana cake also turn out dense in the centre? Is it cos the oven temperature is not enough? I tried putting into the oven to bake it longer but it didn't help.
Hi Aunty Yochana
ReplyDeleteI use a microwave convection oven to bake and there is no selection for 175 degrees..I only have 180 degrees..how do i adjust the baking time ?
tx
hi tx,
ReplyDelete180C will be just fine...it's ok
rgds
I've just baked this banana cake today in a loaf pan. Another awesome recipe from you Aunty!
ReplyDeleteI forgotten to add in the 50ml of cream but it still turned out quite moist.
Thank you very much!
Sophia
My 1st attempt of baking a cake was a success with this receipe!
ReplyDeleteThanks a Gazillion Aunty Yo!
My family was was discouragin me intially but after i tried with 1 tray of this BANANA Cake.. they told me to do another cake for my Grandma! keke
Will try on your other receipe v. soon!!
Thumbs up Sunsweet..
ReplyDeleteI hope your grandma loves it too.
rgds
i baked this recipe few days ago. it tastes good.
ReplyDeleteall my frens love it! they ask me to bake it again!
thanks to u!! ;)
regards.
Hi Yochana,
ReplyDeleteCan I use all purpose flour instead of cake flour as I just realised that my cake flour had expired.
Alot of my flour had expired and I really hope that I can used up whether I have here first.
Thanks
Hi qing,
ReplyDeleteyes you can use plain flour, all-purpose flour to replace cake flour.
rgds
hi yochana
ReplyDeletei am waiting to try this recipe of yours. I bought almost all the ingredients except the whipping cream and bananas. Anyway, what i want to ask is, is the butter salted or non salted. I bought the non salted one. And for the whipping cream, what brand do u recommend. I saw 2 brands in NTUC, but not familiar with them. IF evaporated milk, what brand?
thanks alot. Hope this wont take up too much time of yours.
Hi Joanne,
ReplyDeleteNo particular brand needed ...just buy what is available on the shelf.
you can buy any evaporated milk or perhaps President whipped cream.
rgds
Hi aunty,
ReplyDeleteI first saw the recipe in Baking Mum website but becoz there isn't a link provided that's why I couldn't get to see your masterpiece, I am very happy that I found it today. :)
I tried the recipe. This is the BEST bananas cake I ever had. I am soooo pleased with the result.
Thank you very much for sharing such a fabulous recipe.
Here is my attemp:
http://angelaphua.multiply.com/photos/album/315
hi aunty
ReplyDeletei finally bake the cake today. Turn out the cake's side n bottom all black, the top is just nice colour. I am wondering is it because i put too near the base of the oven? or should i put a baking sheet on the pan?
the cake is abit flaky at some place. can advise?
thanks again
Hi Joanne,
ReplyDeleteIt does sounds wierd tho..
I think your oven temperature is not accurate. Some parts are hotter than normal. I suggest you get a temperature thermometer to test out which area is hotter.
rgds
Hi Aunty Yochana,
ReplyDeleteI've a question to ask, hope you can help me. Is there a difference between dairy whip cream & fresh cream or whipping cream? I sometimes see these terms used in recipes but not sure if they mean the same thing.
Regards,
mao mao
Hi Mao Mao,
ReplyDeleteDairy Cream has 35% fat whereas Non-Dairy Cream does not.
rgds
hello could you plz convert the gram measurements in glasses n let me know as i dnt have ny means of measuring them out
ReplyDeletethankx in advance
could v substitue the evaporated milk or cream with full cream coast milk powder or fullcream dutch ladys milk ?
ReplyDeletethankx again ..
Hi anonymous,
ReplyDeleteyes you can use full cream milk.
rgds
Hi Aunty Yochana,
ReplyDeleteYesterday i have post two question about the banana cake but i have yet to hear from you. Hope you can answer my question, cause i'm new in baking and i have interest in this field.
Hope to hear from you soon. Thank you.
Regards
Sally
Hi sally
ReplyDeletewhere is your 2 questions? I can't find it.
rgds
Hi Aunty Yochana,
ReplyDeleteMay I ask whether what type of cakes require greasing of pan prior pouring the batter in?
Can I use greaseproof or parchment paper on cake pan, instd of greasing the pan with oil?
Thanks
Hello Aunty Yochana,
ReplyDeleteI have made this so many times and it is very tasty but when I tried it again, it rises beautifully in the oven.
However, after cooling, the cake becomes dense. Never experienced this before. Do you possibly have an answer?
Hi Aunty Yochana
ReplyDeleteI just baked successfully and it's really yummy.... as usual i cant wait till it cool before cutting a piece to try....
for the first time the cake i bake are thoroughly bake!
mine's really soft and fluffy!
thanks for your recipe!
Hi Auntie Yochana, do you know what's the purpose of putting soda in the recipe, what will it do to the cake? Thank you for your time. Regards, Kris
ReplyDeleteHi Aunty
ReplyDeleteU said can replace whipped cream with fresh milk, i did that but the cake sink when done. Please advise. Replace cake flour with Plain flour, will it affect too?
Lillian
Hi Aunty Yochana,
ReplyDeletethanks for the recipe. i just bake it last weekend and it come out nice and my family & bf likes it...
here is the photos i taken :
http://rachel-lil-world.blogspot.com/2009/05/banana-cake.html
Thumbs up Rachael.
ReplyDeletergds
Hi Aunty,
ReplyDeleteU've have a few banana cake recipe. I tried this one and i love it. Wonder Which recipe is the best for u?
Oso, to make into muffin, is this recipe suitable or wld u kindly refer me to one of ur gd recipe for banana muffin.
thks
khim
kogas5@yahoo.com
Hi aunty,
ReplyDeleteI tried this recipe on yesterday, my whole family like this cake. They said the cake is soft and taste good. They finished the cake within a day.
Hi! Went on a banana frenzy over the week. On a quest to find THE banana cake. Tried this earlier... got to say this is a keeper. Only thing I did different was omit the banana essence as i find it overpowering. Thanks for the recipe... am inspired to broaden my baking repertoire.
ReplyDeleteHi Aunty,
ReplyDeleteTried this cake yesterday as I had some ripe bananas at home.
Turned out lovely, my family loved it and thanks for sharing the recipe.
God Bless,
Amel
Hi Yochana,
ReplyDeleteI baked the banana cake yesterday. The flavour was great, and it was gobbled up within the day..
I have a problem though, the cake took longer than expected to cook at 175C. And the texture of the cake is rather dense for the bottom half. Please advise what is wrong.
Thanks,
Michelle
Hi Yochana,
ReplyDeleteYou have a great blog!
May I know why are there holes in the banana cake I baked?
Hi
ReplyDeleteThe holes in the banana cake is a sign that u added in too much Bicarbonate of soda.
rgds
Thank u Aunty Yochana, I use this recipe and bake it in muffin tray for 25mins at 275 degree C. The texture and aroma of the muffin is wonderful. Yum... Beautiful recipe :)
ReplyDeleteEsther
Hi Aunty Yochana,
ReplyDelete1) Do I use salted or unsalaried butter base on your original recipe?
2) Can I substitute Fine Sugar with Castor sugar or icing sugar? Any difference?
Thx
Wai Mun
Hi Aunty Yochana,
ReplyDelete1) Should I use salted or unsalter butter?
2) Can I substitute fine sugar with icing sugar or castor sugar? Any difference?
Thx
Wai Mun